Pizza Diavolo

spicy salami, olives and chillies
Devilishly good! With a generous topping of spicy pork salami, black olive rings and sliced green chillies on a light, crispy base. Now with extra spicy salami!

Dough* (wheat flour*, water, biga* [preferment: wheat flour*, water, yeast], sea salt, extra nativeolive oil*, yeast), passata* 21%, mozzarella* 10% (pasteurised milk*, microbial rennet, salt, starter cultures), spicy salami* 9% (pork*, rock salt,seasoning* [chilli powder*, paprika*, pepper*, coriander*, lovage*, fenugreek*, parsnip*, garlic*], beetroot powder*, dextrose*, table salt, ripening cultures, maltodextrin*, antioxidant [rosemary extract*], pepper extract*, beechwood smoke), chillies* 3% (chillies*, water, apple juice concentrate*, sea salt, lemon juice concentrate*, acidifier: citric acid), olives* 2.5% (olives*, water, spirit vinegar*, salt), water, sea salt, extra native olive oil*, chilli powder*
* organically grown

Nutritional information
  • Nutritional information per 100 g
  • Energy 820 kJ/195 kcal
  • Fat 7.4 g
  • of which saturates 3.1 g
  • Carbohydrate 24 g
  • of which sugar 1.6 g
  • Protein 7.4 g
  • Salt 1.7 g
Contains: Cereals containing gluten and milk products (including lactose). May contain traces of spelt, fish, crustaceans, molluscs, cashews and sesame seeds.
How to cook

Allow the pizza to thaw slightly for 10 to 20 minutes while you preheat your oven. Then remove the film and place the pizza on the lowest shelf to cook until it is just how you like it.

6 to 8 minutes at 250 °C
6 to 8 minutes at 230 °C

Neapolitan pizza from Berlin

Biopolar pizzas were developed hand in hand with the Giannini family from Italy.

Senior chef Andrea, his wife Margareta and both their sons – Vincent and Ermanno – make frozen pizzas in the authentic Neapolitan style at their family business in northern Berlin. The hand-topped pizzas smell and taste just the same as they do back home in Italy.

Authentic Italian pizza base

Thanks to their unique base, our pizzas taste like the ones at your favourite local Italian restaurant. A process lasting two days is used to make the dough. This results in a wonderfully light, airy base with a bread-like taste which has that distinctive pizza smell when you cook it. Our pizzas are topped with carefully selected ingredients using a tried and tested family recipe – just the way the Italians like it. Bella Italia at home!

Biopolar visits the production
Biopolar visits the production
Vincent Giannini preparing the pizza dough
Vincent Giannini preparing the pizza dough